As we learn more and more about healthy eating, the negative side effects of table sugar become increasingly apparent. Coconut sugar also referred to as coconut palm sugar, offers a healthier alternative to table sugar. It’s created by heating the sap from the flower of a coconut palm until the water evaporates, leaving behind a brown granulated sugar product. This product has a lower glycemic index than regular sugar, making it a healthier option for your sweetening needs.
Coconut sugar can be used in the same way as table sugar, whether that means sprinkling a bit on your morning oatmeal or stirring it into your coffee. Keep in mind that its taste is more akin to brown sugar, so you’ll want to use it in recipes where exchanging white sugar for brown sugar would taste okay. Use coconut sugar on a 1:1 basis as regular sugar in recipes.
Unlike table sugar, coconut sugar is not just empty calories. It actually contains many of the vital nutrients that make coconuts so good for you, including trace amounts of vitamin C, potassium, magnesium, calcium, zinc, iron, and copper. It’s the main benefit, however, is in providing an alternative to sugar that is lower on the glycemic index than regular table sugar.
Apple Pork Chops with Coconut Sugar
1 TBSP Butter
4 Boneless Pork Loins
3 TBSP Coconut Sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
½ c. sugar-free applesauce
4 medium Gala apples, thinly sliced
Heat butter over medium heat in a cast iron skillet. Add pork chops. Cook 5 minutes on each side or until cooked through.
While pork chops are heating, combine coconut sugar, cinnamon, and nutmeg in a small bowl.
Remove chops; keep warm.
Add apples, brown sugar mixture, and applesauce to a pan. Cook and stir until apples are tender.
Spoon apples over chops and serve.
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1 servings per container
Serving size1 oz (28 g)
Amount Per Serving
% Daily Value*
Total Fat 0g
Saturated Fat 0g0%
Trans Fat 0g
Total carbohydrate 28g
Dietary fiber 0g0%
Total sugars 28g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Organic Coconut Sugar
WARNING: Contains Coconut
Packaged in the same facility as Tree Nuts and Wheat
Storage Info: Store in a Cool, Dry Place
Storage Time: Up to 2 Years
Country of Origin: Indonesia
Not available POST
Traditional Apple Crisp
For the crumb topping:
1/2 cup flour
1/2 cup old fashioned oats
1/4 cup coconut sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
dash of salt
1/3 cup unsalted butter ,cut into small pieces
For the Apple filling:
3-4 large apples , peeled and thinly sliced
3 tablespoon butter , melted
2 tablespoon flour
1 tablespoon lemon juice
3 tablespoon milk
1 tablespoon coconut sugar
1/2 tsp ground cinnamon
dash of salt
For serving (optional)
Vanilla Ice Cream
Caramel Sauce or Chocolate Glaze or Fresh Berries
1. Preheat oven to 375 degrees F.
For the topping:
1. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling:
1. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and stir well. Stir in coconut sugar, cinnamon, and salt.
2. Pour butter mixture over apples and toss to coat. Pour apple mixture into a baking dish and spread into an even layer.
3. Sprinkle crumb topping evenly over the apples.
4. Bake for 30-35 minutes or until golden brown and top is set.
5. Remove from oven and allow to cool for at least 10 minutes before serving.
6. Serve with Vanilla Ice Cream, Fresh Berries and Caramel Sauce or Chocolate Glaze.
Vegan spelt cinnamon rolls 😍😍😍
Spelt Cinnamon Rolls:
3–4 cups spelt flour, divided*
2 packets rapid rise yeast (4½ teaspoons. Can also use active dry but will have to let rise longer)
⅓ cup + 3 tablespoons coconut sugar, divided (can use brown sugar or natural cane sugar)
1 teaspoon salt
1½ cups almond milk or other milk of choice, warmed to about 110ºF
¼ cup olive oil, avocado oil, or melted butter (dairy-free can be used)
3 tablespoons softened butter (dairy-free can be used)
2 teaspoons ground cinnamon
Cream Cheese Frosting:**
8 oz. dairy-free or regular cream cheese (I used Kite Hill plain)
2 tablespoons softened butter (dairy-free can be used)
2–4 tablespoons maple syrup, honey , or powdered sugar to taste
1 teaspoon vanilla extract
-1–3 tablespoons nut milk of choice, if needed to thin
In a large mixing bowl, combine 1½ cups flour, yeast, 3 tablespoons coconut sugar, and salt. Pour in warm almond milk and ¼ cup oil. Blend together until mixture is smooth and no lumps of flour remain.
Switch to dough hook, if you have one, or use a wooden spoon and begin incorporating flour ½ cup at a time until you have a soft dough.
Don’t add too much flour or rolls will be dry. You may not need the full amount of flour. Let dough rest for 5–10 minutes.
Preheat oven to 350ºF. Grease a 9×13 pan or line with parchment paper.
In a small bowl, mix together remaining ½ cup coconut sugar and 2 teaspoons cinnamon.
Roll dough into a large, thin rectangle. I find it easier to roll dough out on a large piece of parchment or a couple sheets of plastic wrap so the dough doesn’t stick to the counter.
Spread softened butter all across the dough and sprinkle generously with cinnamon sugar mixture. Starting at the long side, tightly roll dough into a log, keeping the seem side down on the counter.
Cut the log in half and each half in 6 slices, for a total of 12 rolls. I like to use dental floss to get a nice clean cut, but you can also use a sharp knife.
Place the rolls into parchment lined pan and cover with a clean towel. Let rolls rise for 10–15 minutes.
Remove the towel from the pan and place into the oven. Bake 16–20 minutes, until rolls are fluffy and the outside edges feel firm. Careful not to over bake; Rolls do not brown a whole lot in the oven.
Let cool in the slightly before frosting.
Cream Cheese Frosting:
Place cream cheese and softened butter together in a large bowl.
Beat with a hand mixer until smooth. Add some of the sweetener and vanilla, continuing to blend until creamy. Add additional sweetener to taste. If mixture is too thick, add milk one tablespoon at a time until you reach the desired consistency. Frost slightly cooled rolls.
Alternatively, if you’re making powdered sugar glaze, just blend powdered sugar, vanilla, and enough milk to reach the desired consistency. Drizzle over rolls.
Recipe source: http://amp.gs/eHzz
*Can also use whole wheat or unbleached all-purpose, but amount may vary
**Alternative frosting: If you’re not a fan of cream cheese and are not opposed to eating powdered sugar, you can combine 1 cup powdered sugar, 1–2 tablespoons milk of choice & 1 teaspoon vanilla extract. Blend until smooth and drizzle over cooled rolls.
Vegan Banana Bread with Walnuts 🍌🍞🍌
4 ripe organic bananas (about 14-15oz or 390g peeled)
1 and 1/2 cups organic all purpose flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of nutmeg
a pinch of salt
1/3 cup coconut sugar, or organic brown sugar
1/4 cup refined coconut oil, melted
3 tablespoons chopped walnut pieces
Start by preheating your oven to 350ºf, greasing your bread pan (or line with parchment paper) and chopping your walnuts into smaller pieces.
In a medium bowl, sift together your flour, baking powder, baking soda, nutmeg and salt and set aside.
In a separate bowl, mash the bananas. make sure not to leave any big chunks. small chunks are fine though.
Add the sugar and oil to the bananas and mix until evenly combined.
Once the oil and sugar are incorporated, gently fold in the dry ingredients just enough for everything to come together.
Now, gently fold in your walnut pieces or other additives.
Pour the batter into your prepared bread pan.
Bake at 350ºf for 30-40 minutes.
Vegan Dutch Baby with Caramelized Apples
2 tablespoon almond butter
1 tablespoon coconut oil
1 cup almond milk
2/3 cup oat flour
3 tablespoons coconut sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
3 apples (sliced)
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoons coconut oil
Powdered sugar (for dusting)
Preheat oven to 350 degrees F. Lightly grease a cast iron skillet and set aside.
To make the dutch baby batter, combine the almond butter, coconut oil, almond milk, flour, coconut sugar, nutmeg and cinnamon in a blender on medium high until smooth. Pour the batter into the greased cast iron skillet and bake for 25 to 30 minutes.
While the dutch baby is baking, prepare the topping. Heat a large skillet over medium high heat and melt the 1 tablespoons of coconut oil. When melted, add in the granulated sugar, apples and cinnamon. Saute until apples are tender, which will take about 10-15 minutes. Remove from heat and set aside until the dutch baby is done. Top the dutch baby and sprinkle with powdered sugar.